Vice President of Culinary Operations

SUMMARY:

Responsible for the successful overall coordination, administration and direction of the Culinary activities on and off property, in alignment with the mission and objectives and in full accordance with all policies, procedures, and gaming regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Creates, develops and implements an effective strategy of organization within the Culinary Department, setting objectives for future growth and expansion.
• Formulates, administers and enforces departmental policies and performance standards.
• Oversees menu development and implementation to maximize profits and minimize loss, according to Company policies and procedures
• Oversees the development and implementation of new recipes.
• Monitors guest satisfaction.
• Maintains knowledge of and familiarity with a variety of the fields’ concepts, practices and procedures.
• Ensures departmental compliance with applicable federal and state laws governing food and beverage.
• Maintains appropriate staffing levels in the Culinary department by interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws.
• Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all culinary employees.
• Maintains and periodically audits all recipe standards and food apportionment.
• Maintains excellent kitchen hygiene conditions at all times.
• Holds Culinary Directors accountable for ensuring venue chefs and sous chefs adhere to all property standards.
• Facilitates the flow of information throughout the property by organizing and presiding over regularly scheduled department meetings with all Culinary management team.
• Sets priorities for the Culinary Directors, providing guidance and assistance as needed.
• Establishes performance and profit objectives for short-term and long-term goals.
• Serves as a member of the Operations Committee, attending weekly status meetings.
• Reviews departmental reports, addressing potential conflicts and/or misinformation.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

Promotes the following within the department and among all employees:

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
• Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things in advance of doing them.

SUPERVISORY RESPONSIBILITIES:

Directly supervises the Culinary Directors. Indirectly supervises all culinary employees.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Culinary degree or equivalent combination of education and relevant experience required. Minimum of eight years previous related experience as senior management in a multi-outlet facility.

SPECIAL QUALIFICATIONS:

Appropriate licenses, as required. ServSafe® certification, or ability to become certified, required. Knowledge of HACCP standards required. Strong interpersonal and communication skills required. Ability to interact effectively with a diverse group of team members and guests, and learn and utilize operating practices of the organization and departments to satisfy service expectations.

This position requires a Level 1 Gaming License.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents. Ability to write effective letters, memos, speeches. and articles for publication. Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community. Ability to effectively communicate in one-on-one, small group, and large group settings. Ability to effectively present information to top management and public groups.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, and talk or hear. The employee frequently is required to stand and walk.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly works around mechanical moving parts and sharp instruments. The employee’s work environment may, at times, be very warm or very cold. The work environment includes moderate exposure to slippery work surfaces and greasy areas.

The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment is typically smoky.